• 미생물학회지
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• 제16권3호
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• pp.93-102
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• 1978

Saccharomyces cerevisiae strain M was cultured in a molasses-containing media with repeated transplantations of the yeasts from one culture to another to adapt to molasses. After that only different amounts of phosphorous and nitrogen sources were added to the media. And then some variations during the culture time and the effects of consituents of cell mass on the functional activity and sensitivity of the cell were investigated. The results obtained were summarized as follows : 1. In the same culture condition of yeasts, the carbohydrates and trehaloses contents were more remarkably increased when small amounts of phosphate and nitrogen sources were added, then when alrge amounts were added, but yield percentage on assimilated sugars was lower. 2. The content of trehalose in yeast cells was reduced remarkably at the early stage in the culture, but this increased remarkably at later stage. When small amounts of nitrogen and phosphate were added to the culture medium, the amount of thehalose in the cells increased greasly. 3. The more protein content was present in the yeast cells, the smaller the carbohydrate and trehalose content, but more amino-N, RNA and moisture content were present in the cells. And in this case fermentability of the cells was stronger, but sugar tolerance was lower. 4. During the preservation period of compressed yeast cells at different temperature, the higher the temperature was, the more rapidly the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose(carbohydrate) was large and the amount of protein was small, the amount of trehalose decreased at a slower rate during the preservation period.

• 한국식품영양학회지
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• 제32권3호
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• 한국컴퓨터정보학회논문지
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• 제22권7호
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• pp.101-108
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• 2017

A wireless image sensor node collecting image data for environmental monitoring or surveillance requires a large amount of energy to transmit the huge amount of video data. Even though solar energy can be used to overcome the energy constraint, since the collected energy is also limited, an efficient energy management scheme for transmitting a large amount of video data is needed. In this paper, we propose a method to reduce the number of blackout nodes and increase the amount of gathered data by selecting an appropriate video coding method according to the energy condition of the node in a solar-powered wireless video sensor network. This scheme allocates the amount of energy that can be used over time in order to seamlessly collect data regardless of night or day, and selects a high compression coding method when the allocated energy is large and a low compression coding when the quota is low. Thereby, it reduces the blackout of the relay node and increases the amount of data obtained at the sink node by allowing the data to be transmitted continuously. Also, if the energy is lower than operating normaly, the frame rate is adjusted to prevent the energy exhaustion of nodes. Simulation results show that the proposed scheme suppresses the energy exhaustion of the relay node and collects more data than other schemes.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2000년도 봄 학술발표회 논문집
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• pp.548-555
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• 2000

It was investigated whether the waste polyethylene chips can be recycled as construction materials in geotechnical engineering field. The standard Proctor test, the hydraulic conductivity test, the large box direct shear test, the thermal conductivity test, the frost heaving test and the time domain reflectometry test were performed on weathered granite soil mixed with variable amount of the waste polyethylene chips. The experimental results showed that the hydraulic conductivity and the shear strength of weathered granite soil increase with increasing the amount of the waste polyethylene chips. On the other hand, the thermal conductivity, the amount of frost heaving and the unfrozen water contents of weathered granite soil decrease with increasing the amount of the waste polyethylene chips.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 추계 학술논문 발표대회
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• pp.75-76
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• 2017

In this study, it is speculated that the special admixture can be mixed with ERCO beforehand to prevent adsorption of cement and AE at the time of contamination together with water, and the change in the amount of special admixture preliminarily added to ERCO We will try to analyze the influence on normal strength mortar. As a result, the flow quantity, the air quantity, the compressive strength and the flexural strength were improved as the added amount of the special admixture was increased, and When the special admixture with the addition amount of ERCO 3% was added, the strength was rather lowered. Therefore, it was found that the optimum amount of special admixture added to ERCO was 2%.

• International Journal of Advanced Culture Technology
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• 제7권4호
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• pp.96-103
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• 2019

In this paper, we propose two-stage multichannel architecture for oyster product management system, called cloud stage and agent stage. There are two communication channels at each stage. In cloud stage, the embedded system in the smart scale communicates with the server through two channels, Ethernet or 3G/LTE mobile communication. In agent stage, PCs and smart phones called agents communicate with the server also through Internet and 3G/LTE mobile communication. Compared with previous system in which the amount of the oyster produced in oyster workplaces could be monitored only at the console of only one oyster main server, developed system makes it possible to monitor the amount of produced oyster at several PCs (or smart phones). In addition to the amount of oysters produced at all oyster workplaces the environment of oyster workplaces such as temperature and humidity can be monitored on agents to judge the freshness. Two-stage architecture with multiple channels makes it possible to monitor the amount of oyster product and environment of the oyster workplace at any place in real time.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2010년도 춘계학술발표논문집 1부
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• pp.261-264
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• 2010

Fast algorithm is proposed by using mel scale and the distribution characteristic of LSP parameters, and is to reduce the computational amount. Computational amount means the calculating times of transformation from LPC coefficients to LSP parameters. Among conventional methods, the real root method is considerably simpler than other, but neverthless, it still suffer from its indeterministic computational time. Because the root searching is processed sequentially in frequency region. In this paper, the searching interval is arranged by using mel scale but not it is uniform and searching order is arranged by the distribution characteristic of LSP parameters that is most LSP papameters are occured in specific frequency region. In experimental results, computational amount of the proposed algorithm is reduced about 48.95% in average, but the transformed LSP parameters of the proposed method were the same as those of real root method.

• 아동학회지
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• 제29권1호
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• pp.325-337
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• 2008

The current study examined the difference of the college students' perceived stress and stress coping style according to the communication competence and communication amount & depth. Firstly, the differences of college students' perceived stress was shown according to their communication competence. Communication time (amount) and depth also affect their perceived stress. In detail, higher appropriateness and effectiveness were, the weaker the stress was. Secondly, the differences of college students' stress coping style was shown according to their communication competence, communication amount and depth. In detail, respondents who have high appropriateness showed the active stress coping style more. And respondents who have high effectiveness showed the active stress coping style more. Limitations and suggestions for future study were discussed thereafter.

• 한국세라믹학회지
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• 제33권8호
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• pp.871-876
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• 1996

It is believed that fly ash could be suitable for preparing the sialon by carbothermal reduction method because the total amount of SiO2 and Al2O3 is above 80% and the unburned residual carbon is above 5% within the fly ash. The effects of reaction temperature (1350, 1400, 145$0^{\circ}C$) reaction time (1, 5, 10 hours) and the amount of carbon additions (C/SiO2=2, 3, 4 mole) on the $\beta$-sialon synthesis were obserbed, It was conformed that $\beta$-sialon (Z=2.15~2.18) was formed as major phase under all of the synthesis conditions and small amount of Si2ON2 SiC, AlN and Si3N4 was formed depending on the synthesis conditions. FeSix intermetal-lic compound was formed above 140$0^{\circ}C$ reaction temperature due to the large amount of iron oxides within the raw fly ash.

• Journal of Microbiology and Biotechnology
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• 제3권4호
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• pp.266-269
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• 1993

The production of free non-volatile and volatile organic acids in Kimchi during fermentations at 30, 20 and $5^{\circ}C$, were determined by gas chromatography. The order in the amount of non-volatile organic acid, soon after preparation, was malic, citric, tartaric, pyroglutamic, oxalic, lactic, succinic and ${\alpha}-ketoglutaric$ acids. The major non-volatile acids at the optimum ripening time were malic, tartaric, citric and lactic acids, and as the temperature was lowered, the amount of lactic, succinic, oxalic, pyroglutamic and fumaric acids increased, while that of malic and tartaric acids decreased. The order in the amount of volatile acids at the beginning was acetic, butyric, propionic and formic acids. Among these acids, acetic acid was significantly increased in its amount during fermentation and the Kimchi fermented at low temperature produced more acetic acid than that fermented at high temperature.